HomeLIFESTYLEa royal dish on your table

a royal dish on your table

You have to hit the perfect cooking point for the meat and the perfect mix for the sauce, but it’s worth it. Sirloin Wellington is delicious.

O Sirloin Wellington consists of the preparation of sirloin steak, covered with paté or duxelles – a type of preparation in French cuisine, which refers to finely sliced ​​and cooked mushrooms – wrapped in puff pastry.

The origin of the recipe goes back to royalty. It was born in honor of the British commander Arthur Wellesley who, supported by the Prussian general Gebhard von Blücher, defeated Napoleon Bonaparte at the Battle of Waterloo. Hailed as a hero and superbly rewarded, Arthur was given the title of the first Duke of Wellington – hence the name of the dish.

It is not a difficult dish to prepare. The secret is in knowing which right point of the meat: rosy on the inside and very golden on the outside. With these two delicious suggestions it will be even easier.

Sirloin Wellington

Kitchen:french

Type:lunch or dinner

Setup time:01:30 am

Ingredients

  • 1 sirloin of beef
  • 1 pack of puff pastry
  • 400gr fresh mushrooms
  • english mustard
  • salt and pepper qb
  • sliced ​​ham
  • 1 egg yolk
  • sauce ingredients
  • 1 red onion
  • 2 garlic cloves
  • 1/2 cup Balsamic Vinegar
  • 1 cup of port wine
  • 1 cup of red wine
  • 250g very cold butter
  • Bay leaf, pepper and salt to taste

preparation method

  • Chop the mushrooms until they form a paste – the amount should be enough to cover all the meat.
  • Sauté in a hot skillet until all the water has evaporated.
  • Season the meat with salt and pepper and sear a very hot frying pan with olive oil.
  • It only takes a few minutes for the loin to cook in the oven.
  • Once sealed, spread the meat with the mustard.
  • On a flat surface, lay out a sheet of cling film large enough to wrap the whole loin.
  • In the foil, make a rectangle with the ham and cover with the mushroom paste.
  • Place the loin in the middle and, using the foil, wrap the ham and mushrooms around the loin.
  • Roll up the ends of the film tightly, like candy wrapper, and place the roll in the fridge for 20 minutes.
  • Roll out the puff pastry, brush with the egg yolk and place the rolling pin in the center of the dough. Roll up carefully.
  • Brush the top of the dough again with the egg yolk.
  • Place in the oven for 30 to 40 minutes.
  • When the time is up, in a pan, sauté the chopped onion, garlic and bay leaf in olive oil.
  • When they are browned, add the red wine, vinegar and port wine.
  • Let it reduce to about 1/4 of the volume.
  • Season and add the butter.
  • Reduce to about half the amount.
  • Serve separately, to accompany the meat.

Sirloin Wellington with figs and broccoli

strips of sirloin wellington

Kitchen:french

Type:lunch or dinner

Setup time:01:10

Ingredients

  • Ingredients for the stuffing
  • 600gr of mushrooms
  • 100g chopped shallots
  • thyme in leaves qb
  • 250g of butter or margarine
  • Ingredients for the tenderloin
  • 2kg pork loin
  • 150gr of mustard
  • 100gr of margarine
  • 1 pack of puff pastry
  • 5 egg yolks
  • Ingredients for the sauce
  • 5 crushed garlic cloves
  • rosemary qb
  • 1l of Madeira wine
  • 1 l of beef broth

preparation method

  • Start by preparing the mushroom duxelle, sautéing the shallots in margarine.
  • Sauté the mushrooms and season with salt and thyme leaves.
  • Let it cook well.
  • Finally, shred everything with the wand.
  • Cut the tenderloin into 10 equal pieces and season with salt and pepper.
  • Brown on both sides in the frying pan and let it cool.
  • Stretch the puff pastry.
  • Spread the meat with the mustard.
  • Place the duxelle in the center of the dough and then the meat.
  • Wrap, brush with egg yolk and bake for about 20 minutes.
  • Put broccoli to steam, seasoned with salt. When cooked, drain the water.
  • To prepare the sauce, sauté the garlic together with the rosemary.
  • Refresh with Madeira wine and let it reduce by half.
  • Add meat broth and stir well.
  • Serve the cut meat with broccoli and sliced ​​figs.

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